Filet steak, mushroom and potato stew
Filet steak, mushroom and potato stew

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, filet steak, mushroom and potato stew. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef Tenderloin Stew with Baby Potatoes and Mushrooms is a chic one pot meal that adds flair to dinner. Typically, a traditional stew with cubed beef chuck roast, carrots and potatoes is cooked for a long time over low heat. But this speedier version of a classic recipe will not keep the cook slaving over the stove all day long. In a small bowl, mix flour and water until smooth; gradually stir into stew.

Filet steak, mushroom and potato stew is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Filet steak, mushroom and potato stew is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Filet steak, mushroom and potato stew:
  1. Make ready onion fine chopped
  2. Prepare garlic cloves minced
  3. Prepare quarter pound small chunked filet
  4. Get small potatoes chunked
  5. Take fresh rosemary and Italian parsley
  6. Prepare beef stock
  7. Take red wine
  8. Take Small pack fresh white mushrooms
  9. Take Bay
  10. Get butter
  11. Take Salt and pepper
  12. Take flour

The beef is so tender that it will nearly fall apart. Add beef in batches; cook until browned on all sides. In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper.

Instructions to make Filet steak, mushroom and potato stew:
  1. Add oil to Dutch oven and get a quick sear in the filet and remove
  2. Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove
  3. Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft and then add 3 tbsp flour and stir until the flour is cooked out, about 5 minutes (add oil if too dry)
  4. Add beef stock and herbs and simmer slightly covered for about 30 minutes and strain through a colander and then siev so it’s a smooth broth and back to the Dutch oven
  5. Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through
  6. Serve with sourdough bread

In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Combine the cornstarch and water until smooth; gradually stir into beef mixture. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat.

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